Chicken and Root Veggie Couscous Jumble
with Toasted Almonds
The best part about jumbles is that they ensure you get the best of everything in just one bite! This weeknight winner is packed with shawarma-spiced chicken, roasted root veggies, fresh parsley, and toasted almonds. Grab a fork and dig in!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Leg (Boneless)
2 tbsp
Tomato Sauce
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
170 g
Carrot
170 g
Butternut Squash, cubes
½ cup
Couscous
(Contains Wheat)
7 g
Parsley
6 g
Garlic
1 tbsp
Chicken Broth Concentrate
28 g
Almonds, sliced
(Contains Tree nuts)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt and Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F.Wash and dry all produce. Peel, cut carrots in half, lengthwise and then into 1/2-inch thick half-moons. Toss the squash and carrots with 1 tbsp oil (dbl for 4 ppl) and half the Shawarma Spice Blend on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through, until tender, 20-22 min.
While the veggies roast, roughly chop the parsley. Peel, then mince or grate the garlic. Whisk together the garlic, broth concentrate, tomato sauce and 2/3 cup water (dbl for 4 ppl) in a small bowl. Set aside. Pat the chicken dry with paper towels. On a clean surface, cut the chicken into 1-inch pieces. Season with the remaining Shawarma Spice Blend, then salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add the almonds to the dry pan. Toast, stirring often, until golden-brown 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Add 1 tbsp butter (dbl for 4 ppl) to the same pan and swirl to melt, 1 min. Add the chicken. Cook, until golden-brown, 2-3 min.
Add the tomato sauce mixture from the small bowl. Bring to a boil. Sprinkle in the couscous and stir to combine. Cover, reduce heat to medium-low and cook, until the liquid is absorbed by the couscous and the chicken is cooked through, 6-7 min.** Remove from heat.
Fluff the couscous with a fork. Stir in the roasted root veggies, almonds and half the parsley. Season with salt and pepper. Divide the chicken and veggie couscous jumble between plates. Sprinkle over the remaining parsley.
